Antipasto vs. Antipasti — What's the Difference?

Antipasto, in Italian cuisine, is the appetizer or starter course, traditionally served before the main meal. It consists of a variety of ingredients, such as cured meats, cheeses, olives, and vegetables, aimed at stimulating the appetite. The singular term "antipasto" can refer to a single type of such appetizer or collectively to a platter of mixed items served as the first course.

Antipasti, the plural form of antipasto, encompasses a wider array of these starter dishes, often presented together during a meal. When referring to antipasti, it implies a selection or assortment of various antipasto dishes, allowing diners to enjoy a diverse range of flavors and textures. This distinction is important in Italian dining, where meals are structured into multiple courses, and the antipasti phase is an integral part of the experience.

"Antipasto" might be used to describe the concept of starters in general or a specific dish, "antipasti" specifically highlights the variety and abundance of choices available. This can include anything from marinated vegetables to slices of prosciutto, offering a glimpse into the regional specialties and culinary craftsmanship of Italy.

The terms are often used interchangeably outside of Italy, but understanding the distinction can enhance the dining experience, reflecting the richness of Italian culinary traditions. Whether one is served a single antipasto dish or an assortment of antipasti, these appetizers set the tone for the meal, reflecting the Italian emphasis on fresh ingredients, vibrant flavors, and communal dining.

The choice between antipasto and antipasti can also signal the scale of the meal to come, with a lavish spread of antipasti often preceding more elaborate or special occasion meals. Thus, these terms do more than categorize the course; they hint at the culinary journey ahead, inviting diners to savor each bite as a prelude to the feast that follows.